| Harvest |
Manual harvest with a first sorting in the vineyard and a second sorting on a vibrating table. Between 30 and 50% whole stem dependng of the year. |
| Vinification |
After few days of Cold prefermentation, the alcoolic fermentation is done traditionaly. We use natural yeasts. No « pigeage », just some pumping over. Then, we do the devating and pressing. The malolactic fermentation is done in barrels. |
| Ageing |
The ageing is done in barrels (25% of new oak) during 12 months then racked and blended in stainless steel tanks before bottling. |
| Pairing |
To drink with « charcuterie » but also with a braised red meat or in sauce and also with aged cheeses. |